Katsuobushi is dried, smoked and fermented skipjack tuna, shaved into paper thin flakes, and it is one of the two base ingredients in dashi stock. The flakes curl and seem to move when they land on hot food, which is normal, it is just the heat and steam.
How katsuobushi is used
What to check before buying
FAQ
Why does katsuobushi move on hot food?
The flakes are cut paper thin, so rising heat and steam make them curl and shift, it is not a sign of anything unusual.
Is katsuobushi the same as fish flakes for pets?
No, cooking grade katsuobushi is a food product for people, sold separately from pet treat versions.
Can you make dashi without katsuobushi?
Yes, kombu alone makes a lighter vegetarian dashi, though the flavour will be less savoury without the bonito.
